Ratatouille - cooking recipe

Ingredients

2 cloves garlic, minced
1 onion, sliced thin
1/2 c. cooking or olive oil
1 medium eggplant, diced into 1-inch cubes
3 zucchini, sliced about 1/4-inch
1 green pepper, sliced
3 1/2 c. (29 oz.) Italian-style tomatoes
1 tsp. dried oregano or basil
salt and pepper to taste

Preparation

Saute the garlic and onion in oil until clear.
Add eggplant and toss lightly.
Add zucchini and bell pepper and cook 10 minutes.
Add remaining ingredients and simmer, covered, 30 minutes.
Remove cover and simmer 20 to 30 minutes more.
Serves 6. Can be used hot or cold.
Goes well with barbecue.